The Art of French Pastry

and cooked them in butter
for the savory, thin-crusted
tartes à l’oignon d’Alsace
that my dad made once a
week. Sometimes I was
required to brush his puff
pastry vol au vents with
egg wash, a task he was
very particular about, as
too much egg wash would
prevent the puff pastry
from rising.
During the holiday